On Mon, 9 Feb 1998 07:51:13 -0000, "Nicholas Buckley"
>I'm making a gallon of pear wine using fruit from a tree in my garden.
>After about 4 weeks of vigorous fermentation, it stopped so I racked it
>into a clean demijohn where it sat for several weeks.
>Then it began to ferment again ... albeit slowly.
>Now, after some 5 months, it has begun to clear.
>So, what should I do now?
>Camden tablet? finings??
>Please help a new winemaker if you can
>Thanks a lot.
Wait until the SG drops below 1.00 and stays there for a few weeks.
Pear wine tends to stay cloudy, but can be cleared with bentonite.
Sparkaloid hasn't worked well for me on pear wine. It can be
sweetened by adding wine stabilizer, which will prevent renewed
fermentation, but will not stop active fermentation, followed by sugar
syrup to taste. Be careful adding the sugar syrup, it takes very
little to take the edge off of a very dry wine. Most important is to
check the SG and make sure the wine has stopped fermenting before you
bottle it. If it fermented that slowly, you could have a fairly high
*** wine, and it can ferment so slowly that its hard to tell just
by looking that its really done.
Add one campden tablet per gallon, crushed, to the wine immediately
prior to bottling. Pear wine tends to take about a year of aging at
least prior to being very good, so have patience.